Crispy Miso Eggplant

Name: Crispy Miso Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb eggplant, sliced 1/4-inch thick; 2 cups vegetable oil (for frying); 2 tbsp white miso paste; 1 tbsp mirin; 2 tsp sugar; 2 tbsp water; 1/4 cup Japanese mayonnaise; 2 tsp bonito flakes; 1/2 tsp nori (seaweed) powder; 2 tsp sesame seeds, toasted

Japanese crispy fried eggplant topped with a savory miso glaze, mayo drizzle, and bonito flakes - a trending appetizer and side.

30 minEasyServes 4220 cal/serving

JapaneseSideStovetopStandard

Ingredients

1 lb eggplant, sliced 1/4-inch thick
2 cups vegetable oil (for frying)
2 tbsp white miso paste
1 tbsp mirin
2 tsp sugar
2 tbsp water
1/4 cup Japanese mayonnaise
2 tsp bonito flakes
1/2 tsp nori (seaweed) powder
2 tsp sesame seeds, toasted

Instructions

1

Heat 2 cups vegetable oil (for frying) in a deep skillet or wok to 350°F (175°C).
2

Working in batches, fry 1 lb sliced 1/4-inch thick eggplant for 2-3 minutes on each side until golden and crispy.
3

Remove with a slotted spoon and drain on paper towels.
4

In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 2 tsp sugar, and 2 tbsp water until smooth.
5

Arrange the fried eggplant on a serving platter.
6

Drizzle the miso glaze over the eggplant.
7

Drizzle 1/4 cup Japanese mayonnaise in a crosshatch pattern.
8

Sprinkle generously with 2 tsp bonito flakes, 1/2 tsp nori (seaweed) powder, and 2 tsp toasted sesame seeds.
9

Serve warm or at room temperature.

Questions

How long does Crispy Miso Eggplant keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Miso Eggplant?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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